Homemade Basil-Rucola Pesto

INGREDIENTS:

• 1 big bunch of fresh basil and 1 big bunch of fresh rucola;
• 1 garlic clove;
• 2 handfuls of pine nuts (around 100g);
• 2 good handfuls (around 100g) of freshly grated Parmesan cheese;
• Extra virgin olive oil;
• Salt;
• Black pepper;
• Pasta of your choice.

COOKING METHOD:

• Lightly toast the pine nuts until slightly golden, put aside to cool down.
• Pick and thoroughly wash the basil and rucola leaves.
• Peel the garlic.
• Put the basil and rucola leaves into a food processor. Add the garlic clove together with a pinch of salt and black pepper, the pine nuts and a good splash of olive oil.
• Pulse until forming a paste.
• Pour the pesto into a bowl. Stir in the Parmesan cheese.
• Your might need to add a bit of oil, just enough to get your sauce an oozy consistency.
• Taste your pesto, if necessary add a bit more cheese or olive oil, until you are happy with the taste and texture.
• Place a big pot with water on a high heat. Bring it to boil. Add a good pinch of salt to the boiling water. Add the pasta and cook as recommended on the package until al dente.
• Mix your aromatic pesto and pasta together. Enjoy!

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